• A young hare, jointed
• 1 onion, stock
• 1 glass of red wine
• 1 or 2 cloves of garlic, flour, salt and pepper.

For the garnish

• 3 pimientos
• 3 aubergines
• 12 olives, parsley, oil or butter.

Divide the hare into joints, put them in a casserole, and brown lightly in hot oil, seasoning highly with salt and pepper. Then add the chopped onion and garlic, sprinkle with a little flour and stir till brown. Add the red wine and sufficient stock to cover. Simmer for 1½ to 2 hours. When done, put the pieces of hare on a hot dish, strain the sauce over them and garnish with sliced pimientos and aubergines, fried in oil, and stoned and blanched olives. Sprinkle with chopped parsley.